23 posts in this topic

Brandon C. 112

As there seems to be some interest in this thread, this will be the official Cooking and Recipe thread for 2013. Please feel free to post any recipes you may have or cooking creations that you want to share with the rest of Neowin.

Please be mindful of our members on dial-up and try to keep the dimensions of the pics and the size of the files to a respectable size for 1024 x 768 viewers. Please refrain from quoting images in your replies.

Enjoy!

Additional Note: If you're going to post a recipe from another site, please reference it accordingly. This thread was created for members who wish to share recipes they've created themselves, so if you find a good one elsewhere please link to it.

Simple Syrup: 1 cup water, 1 cup sugar, Heat on low-mid heat, stir until sugar is dissolved, Remove from heat, or reduce to make it more concentrated.

Juice the limes (for 4oz juice it takes about 1 1/2-2 limes), add 3oz Simple Syrup and 2oz Tequila and a handful of ice into a Shaker glass. Shake it HARD for about 30 seconds, with a strainer (or not, depends on if you like lime pulp). Pour into a rocks glass with a salted rim, with these, the salt makes a huge difference, helps cut the tartness. Makes 1 serving.

I knew cooking with fresh herbs/spices made a huge difference Vs the bottled stuff, but never really thought enough to apply it to drinks. I had the wife and my mom try them, They also said it was one of the best 'ritas they'd ever had. I even did a blind taste (yes with actual blindfolds, they both knew what I was making and I wanted a honest answer) test using Daily's mix. Handmade won out: had more lime smell/taste, and more of a general balance of salty/sweet/tart.

Yes, it's alot of work, but it's cheaper and tastes FAR better than the mixer they sell for 3x the price. For the lazy people, Rose's Lime Juice would probably work in a pinch though. Like everything in life, a little hard work pays off in the end.

This started out as a "I have some pasta & chicken and some spices" or a clean the pantry & fridge/freezer out and got expanded to what it is now.

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Scorbing 514

I don't know about you, but I love to cook. My favorite food is shrimp and pretty much anything that comes from the sea. Anyways, I got quite a few recipes for sea food, chicken, steak, etc that I want to share with those of you who appreciate the art of cooking so here they are. Enjoy.

SHRIMP MARINADE

1 LB large cooked shrimp, peeled and deveined

1 can of artichoke hearts, cut into quarters

½ cup of water

1 cup of red wine vinegar

½ cup of olive oil

2 cloves of garlic, chopped

1 tsp of salt

½ tsp of black pepper

1 tsp of fresh parsley, chopped

½ tsp dried oregano

Mix together marinade ingredients in a large bowl

Add shrimp and artichoke

Marinade in refrigerator for 24 hours

After 24 hrs, drain and serve.

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Outback Steakhouse-Style Steak

Ingredients

4 pieces top sirloin steaks or 4 pieces

rib eye steaks

4 pieces top sirloin steaks or 4 pieces

rib eye steaks

4 pieces

rib eye steaks

4 teaspoons

paprika

4 teaspoons

paprika

2 teaspoons

ground black pepper

2 teaspoons

ground black pepper

1 teaspoon

onion powder

1 teaspoon

onion powder

1 teaspoon

garlic powder

1 teaspoon

garlic powder

1 teaspoon

cayenne pepper

1 teaspoon

cayenne pepper

1/2 teaspoon

coriander

1/2 teaspoon

coriander

1/2 teaspoon

turmeric

1/2 teaspoon

turmeri

Directions:

1 Mix together seasoning ingredients and rub into each side of steak.

2 Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.

In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.

Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.